Prawn, pancetta & watercress risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2, plus 2 lunchboxes
Skip to ingredients
Ingredients
- 1 tbsp olive oil, plus 1 tsp
- 3 slices pancetta
- 1 large onion, finely chopped
- 200g risotto rice
- 2 garlic cloves, crushed
- 1l hot vegetable stock
- 200g watercress, stalks chopped
- 25g parmesan, finely grated, plus extra to serve
- ½ lemon, zested and juiced
- 180g raw king prawns, peeled and deveined
Method
- STEP 1
Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
- STEP 2
Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
- STEP 3
Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
- STEP 4
Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.
